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Yolk Noodles for Soup

Name: Yolk Noodles for Soup
Yield: 1 servings
Ingredients: the yolks of two eggs; a saltspoonful of salt; flour to make a stiff dough

From The economical cook book, 1905

Serves 1

Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

602Calories

26 gProtein

98 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories602 kcal

Protein26 g

Carbohydrates98 g

Fiber0 g

Sugars0.4 g

Total Fat11 g

Saturated Fat3.1 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat1.9 g

Omega-30 g

Cholesterol372 mg

Sodium9845 mg

Potassium311 mg

Calcium86 mg

Iron8.9 mg

Magnesium46 mg

Phosphorus333 mg

Zinc2.2 mg

Copper0.3 mg

Manganese1 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A160 mcg

Vitamin E1.1 mg

Vitamin K0.3 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)1 mg

Niacin (B3)8.5 mg

Folate248 mcg

Choline294 mg

Caffeine0 mg

Water89 g

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 7. The excerpt below is the record exactly as published.

the yolks of two ^ggs, add a saltspoonfU of salt, and flonr to make a stiff dongh

Cook this with the app: pantry check, scaling, and the assistant.